minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on how to get this certificate will be included in this report. Make sure an employee gets a CFPM certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam containers to be used for to-go containers. These containers are not allowed under the Green-to-Go Ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure that to-go containers are compliant with the Green-to-Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed there to be cracked and damaged floor tiles under the handwashing sink. Observed the ceiling to be water damaged. Repair these areas. Keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and wheels of the fryer to be soiled. Clean and keep clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed a thawed gyro cone to be stored in the walk-in cooler. Person-in-Charge stated that they had cooked and carved parts of the gyro cone earlier in the day. Person-in-charge was informed that only frozen gyro cones can be saved. Use effective cooling methods while cooling TCS foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on how to get this certificate will be included in this report. Make sure an employee gets a CFPM certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam and black plastic containers to be used for to-go containers. These containers are not allowed under the Green-to-Go Ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure that to-go containers are compliant with the Green-to-Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed there to be cracked and damaged floor tiles under the handwashing sink. Observed the ceiling to be water damaged. Repair these areas. Keep physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to have quat sanitizer test strips, but chlorine (bleach) is used as a sanitizer. PIC was informed of the difference between these types of test strips. Make sure that the test strips used match the sanitizer used.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen french fries to be left out to thaw on the countertops. French fries were moved to the lowboy cooler. Thaw frozen foods under refrigeration or running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides and wheels of the fryer to be soiled. Clean and keep clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw steak to be stored above raw fish in the lowboy cooler. These items were rearranged during inspection. Store raw meats according to required cook temperatures to provide potential cross-contamination.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0810Cleaning and sanitizing
Official wording
Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.
Inspector’s notes
Observed PIC to wash, sanitize, then rinse food contact equipment. PIC was informed the proper steps for sanitizing food contact utensils. Complete the steps to properly sanitize food contact utensils as follows: wash (soap and water), rinse (clean water), then sanitize (water and sanitizer).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no knowledge of clean-up procedures for a vomit/diarrhea event at the restaurant. A vomit/diarrhea clean-up procedure will be included in this report. Keep procedure and train employees on proper clean-up procedures of a vomit/diarrhea event.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed PIC to remove thawed gyro cone from the rotating cooker and place it into the stand-up freezer as a full cone. PIC was informed that this is not a proper way to cool/save thawed gyro cones. PIC was informed that a cone can be saved if it is shaved and cooled in thin portions. PIC placed the gyro cone back on the rotating cooker. Cool/save gyro cones in an effective way.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed prepared (washed and seasoned) raw chicken to be placed in tightly covered containers. The lids were removed during inspection. Keep prepared foods uncovered while they are cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be available for review at time of inspection. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrofoam takeout containers to be in use. Styrofoam is not an approved material for single-use takeout containers under the Green-to-Go Ordinance. A Green-to-Go flyer will be included in this report. Discontinue use of styrofoam and replace with environmentally acceptable single-use takeout containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed the facility to be using a fryer and flat top grill with the baffles/vents removed from the hood. The baffles were cleaned over night and were not put back in the hood prior to cooking. Baffles were returned to the hood during inspection. Ensure that cooking under the hood does not happen unless hood baffles/vents are in place.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the walls in the following areas to be soiled: by the service counter, behind the steam well and microwave; and above the doorway to the dry storage room. Clean these areas and maintain clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed the ceiling tiles above the stand-up freezer to have water damage and to have accumulated mold. Replace the ceiling tiles and maintain physical facilities in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to have sanitizer test strips for Quat onsite, but facility uses bleach (chlorine) as a sanitizer. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that the provided test kit is appropriate for the sanitizer being used to ensure adequate concentration of sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed frozen french fries to be thawing at room temperature on the prep table. Person-in-charge moved this item into the reach in cooler. Ensure that frozen items are thawed under refrigeration, or by another method listed in the above code.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk containers of flour and other frying spices to not be labeled with the food's common name. Ensure that all working and storage containers of food ingredients are labeled with the common name to ensure proper use by employees and food handlers.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed cardboard to be attached to non-food contact surfaces throughout the kitchen. Remove cardboard and ensure that all pieces of equipment used for food prep and/or storage are non-absorbent and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.